Yet another massaged kale salad! We can’t stop with the kale around here, and this kale salad with tempeh is a great new addition to the repertoire. Tempeh (fermented soybeans) is a great way to get some extra protein in, much like omnivores tend to throw grilled chicken or fish onto their salads, I do tempeh or cooked beans.

And this orange/chipotle marinade is super easy and super delicious. Feel free to adjust the amount of chipotle to taste. I will be doing this again soon for sure. I also think a bit of avocado could be wonderful here. Go forth and experiment!

Kale Salad with Orange Chipotle Tempeh

Serves 2 as a main course, 4 as a side dish

1 bunch of kale, leaves torn off the stems and into bite-sized pieces

2 Tbsp. olive oil

2 tsp. sea salt (I had an amazing citrus sea salt on hand that inspired this recipe, but any salt would work here, just salt to taste)